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MARCH 2018 • FOODSERVICE EQUIPMENT & SUPPLIES • 21
TABLETOP
AWARDS
perfmance in
2018
The front of the house shines as FE&S celebrates the tops in tabletop installations.
The following pages recognize excellence in the
strategic and functional application of tabletop
design in five categories:
● Restaurant with a per-person check average
of more than $30
● Restaurant with a per-person check average
of less than $30
● On-site foodservice
● Banquet and catering
● Club and resort foodservice
Our judges select the winners based on:
● Overall appearance
● The tabletop's ability to support the overall menu
● How the tabletop represents the overall concept
● How conducive the tabletop is to the operation's
style of service
FE&S would like to thank the following individuals for
donating their time and expertise as judges: Angelo
Parhas of Zepole Restaurant Supply, Dennis Semro and
Dana Tanyeri.
Tabletop Trends
In reviewing the entries for what was the
most competitive tabletop competition
in FE&S' 70-year history, our judges noted
several trends:
● The idea that blue does not work well with
food has been blown out of the water. And
it works particularly well with warm wood-
colored tabletops.
● Custom china is making a comeback.
● Warm elegance is back in vogue among
tabletops from all industry segments.
● Because operators are not using table-
cloths, they appear to be investing in
higher quality wood tables. In contrast,
laminate tabletops are on the way out.
● Cast iron and wood serving pieces contin-
ue to grow in popularity as operators find
more unique uses for these serving items.
● Colored plates were very popular through-
out all segments of the competition. Lots
of organic shapes, speckled colors and
more.
● Adding logos to everyday glassware is
gaining in popularity. The focus on the
cocktail culture continues to place an
emphasis on specialty glasses.
Visit fesmag.com
for additional photos of each
of the winning installations.